Cacio e pepe ICE CREAM
Earlier this year I fell in love with Cacio e Pepe. If you haven’t had it yet you are really missing out (unless you’re vegan in which case, why are you reading about ice cream?) Not only is a delicious dish but it is epically simple.
You basically mix 1 cup of finely shredded (think microplane fine) Grana Padano cheese, finely shredded Parmeseano Reggiano, about 3 tablespoons of freshly ground (a must) black pepper, and some water enough to create a paste. Then you add cooked pasta and, if need be, some pasta water. It melts and becomes this amazing sauce.
I love the flavor of black pepper and had been considering doing just a black peppercorn ice cream. But then it dawned on me why not go for broke and make a Cacio e Pepe ice cream?
I used this recipe from Smitten Kitchen as the basis but modified it to use just 6 egg yolks and swapped out 1 cup of the regular sugar called for with lite brown sugar. The result is a delicious buttermilk ice cream base that is perfectly rich despite halving the number of egg yolks called for.
The Hot Swirl
Wow, that section headline just sounds wrong. Anyway, I used a combination of spices to create the swirl. Here’s the thing, it isn’t perfected yet. I need to get it to be more drippy like a caramel or thick fruit syrup.